Products used in this recipe
Mashed Potato and Wild Mushroom Ragout
Yield: 12 Servings (7 oz.)
Yield: 12 Servings (7 oz.)
Mushroom Ragout
| Ingredient | Weight | Measure |
|---|---|---|
| Bacon, small dice | 5 oz. | |
| Cremini mushrooms, 1/4" slice | 6 oz. | |
| Demi glaze, prepared | 10 fl. oz. | |
| Garlic, minced | 1 tsp. | |
| Leeks, julienne | 4 oz. | |
| Oyster mushrooms, 1/4" slice | 4 oz. | |
| Portobello mushrooms, 1/4" slice | 4 oz. | |
| White wine | 4 fl. oz. |
Gratin Topping
| Ingredient | Weight | Measure |
|---|---|---|
| Bread crumbs, fresh | 2 oz. | |
| Butter, melted | 1 1/4 oz. | |
| Parmesan cheese, grated | 1/2 oz. | |
| Parsley, chopped | 1 Tbsp. | |
| Salt | 1/4 tsp. | |
| White pepper, ground | 1/4 tsp. |
Mash
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Farmhouse Originals™: Home Cooked Mashed Potatoes 6/4lb | 4 lb. |
Preparation Instructions:
Mushroom Ragout
- • Saute the bacon until crispy in a large skillet.
- • Add garlic and leeks, saute until tender.
- • Add mushrooms and wine, simmer until mushrooms are tender.
- • Add demi glace and simmer for 5 minutes. Reserve.
Gratin Topping
- Combine the gratin topping ingredients in a bowl; stir to blend well. Reserve.
Mash
- Prepare the mashed potatoes according to the package directions. Place in oven proof serving dish. Make a reservoir down the center. Pour the ragout mixture into the reservoir. Top with gratin topping and brown briefly in the convection oven or under salamander.
